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By Ori Hofmekler

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Place peppers, cut side down, on prepared pan. Broil 5 inches from heat, without turning, until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes. 3 When cool enough to handle, peel peppers and cut into large pieces; transfer to food processor. 4 Heat oil in small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add garlic and all remaining ingredients to food processor and puree. Use or refrigerate in covered container up to 2 days.

2 Combine fennel seeds and peppercorns in spice grinder and process until finely ground. Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

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Max Muscle Min Fat by Ori Hofmekler


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